Chocolate-Covered Beignet Pastries
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g chocolate
- g powdered sugar
- dl water
- choux (beignet) pastry
- filling
Instructions
- Make small choux puffs per recipe 631 (20-23 of them) and fill with cream or preserve.
- Whisk chocolate, sugar and water in a chocolate pot to a drinking-chocolate consistency.
- Pour it boiling over the pastries heaped on a dish; best served the same day. Serves about six.